The Little Green Drink

I have this absolutely fabulous way of getting more green into you and your little one's diets! I started making this drink about three years ago after reading an article in my Above Rubies magazine. At first the kids balked a little at the sight of it (it usually turns out slightly greyish!) but after a time of two of "forced drinkings" they have come to truly enjoy and look forward to their green shakes! I encourage you to experiment and use whatever your family enjoys. My shakes vary depending on what I have on hand and what mood I am in but here are the basics:

* load a blender with berries (about a cup (?) of fresh or frozen strawberries, blueberries, blackberries or a combination)
* put in a banana or two or three(now is the time to use up those almost rotten ones no one will touch-- I usually freeze them when they get to the point of no return and then use the frozen ones in my shakes--p.s. if you have never frozen bananas before, I strongly recommend peeling them first!)
* fill the blender with spinach, kale, parsley or whatever other greens you have on hand
* use milk, water, orange juice, pineapple juice (I used canned pineapple juice and the pineapple chunks) or whatever flavor you want for some added liquid
* add 1 TBSP or so of flax meal
* add a bit of spirulina powder (go easy at first--I started with 1/2 tsp.!)
* add plain or flavored yogourt
Blend until smooth adding liquid until it is the consistency you like-- spoonable or drinkable or (my kids favorite) drink thru a straw-able!

I usually don't have to add any sweetener at all...it is usually plenty sweet with the bananas and juice but I have added honey or stevia if I think it needs a little more sweetening.

Also, it you haven't yet been introduced to the wonderful stevia and spirulina and flax-- don't let that prevent you from making a shake with berries and spinach...you will still be leaps and bounds of nutrients ahead of where you were yesterday.

This is super-yummy and you can feel oh so good about feeding it to your little ones and they will love it! We usually have it with our breakfast or as an afternoon snack. You will be amazed at how filling this little drink is! If you are excited about it they will be too (with older ones it may take a little more convincing when they see the greyish color but I PROMISE they will be smiling with little greyish-green shake mustaches before long!) I even mix up Boden's baby cereal with this in it most mornings!

Happy Experimenting!

Soup and Sandwiches

Did you know there are two different types of sandwiches you can have at our house? Along with a nice cup of tomato and basil soup you can have either a "girl" cheese sandwich or a "boy" cheese sandwich. Sarah started calling them this when she was all of two years old. Now, much wiser and word-savvy, the children have been asking why we don't prepare these sandwiches on the grill if they are called "grilled" cheese sandwiches!

I know it is getting to be summer and not really soup time anymore, but I found this great recipe and thought I would share it. I served it hot but by the time I actually got to mine, I found out it tastes great cold too-- so maybe it would work as a summer soup after all!

Roast Tomato-Basil Soup
2 cans (28 ounces each) peeled whole tomatoes, drained (reserve liquid)
2 1/2 TBSP packed brown sugar (or honey)
1 medium onion, finely chopped
3 cups tomato liquid reserved from canned tomatoes
3 cups chicken broth
3 TBSP tomato paste
1/4 tsp allspice
1 can (5 ounces) evaporated milk
about 10 large fresh basil leaves, shredded
salt and pepper to taste

1. Roast tomatoes. preheat oven to 450. Line a cookie sheet with foil; spray with cooking spray. Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and onions. Bake about 25 to 30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.
2. Place tomato mixture, 3 cups reserved liquid, chicken broth, tomato paste, and allspice into slow cooker. Mix well.
3. Cover and cook on LOW 8 hours or on HIGH 4 hours.
4. Add evaporated milk and basil; season to taste with salt and pepper. Cook 30 minutes or until hot.

Of course you could also simmer it on the stove if you don't have a slow cooker but this is a nice way to cook without heating up the kitchen!

I have several friends who ask me for healthy recipe ideas so I will share recipes randomly as I come across great ones. I love to plan and cook food I can feel really good about my family eating! Enjoy!